Barramundi Fish + Chips with Wasabi Mayo

Baramundi is practically the national fish of Australia, and fish and chips is a hands down favorite. We recommend pairing with the coldest, most crisp bottle of fizz you can find – enjoy!

1 Fillet of Barramundi (or your favorite white fleshy fish), with the skin on

(Slice into 3 equal sized pieces)

Tempura Batter

100g Tapioca flour

100g Rice Flour

100g Plain flour

Juice of 2 limes

Juice of 2 lemons

150ml soda water

1 – 2 cups of ice

Salt to taste

1 cup of rice flour (for coating the fish)

Mix all the flours and a little salt to taste, slowly add all the liquids mixing to combine and leave lump free.  Add half of the ice to allow for the batter to stay chilled.  Place in the fridge until needed.

Wasabi Mayo

2 egg yolks

3 table spoons of white wine vinegar

1 small tube of wasabi paste (approximately 10g)

1 ½ cups of olive oil

Juice of 1 lemon

Salt to taste

Place the yolks, vinegar and the wasabi paste in a bowl and mix till it combines.  Using a whisk slowly whisk in the olive oil until it combines and thickens to make a mayonnaise, adjust the acidity with the lemon juice and seasoning with the salt.


Dust your portioned pieces of fish with the extra rice flour, coat in the tempura mix and place in a heated deep fryer; this should take approximately 3-4 minutes to cook through.  Put your fries down about 2 minutes after you have placed your fish into the deep fryer. 

To garnish, use lemon wedges with the seeds removed and a small petit salad for crispness, place the mayo in a ramekin.

barramundi, tomato salsa + burnt lime

 South chef Luke Mangan, combines pan-crisped fillets with the bright combo of tomato salsa and burnt lime. Twist open your savvy blanc and enjoy!.

tomato salsa
4 vine-ripened or seasonal tomatoes
Sea salt to taste
1 fl oz white wine vinegar
2/3 oz basil, sliced finely
1 1/3 fl oz extra virgin olive oil
1 small red onion, peeled

4 x 7oz Barramundi fillets, skin on
Sea salt
Extra virgin olive oil

burnt lime
2 limes, top and tail trimmed and cut in half

Remove the core from the tomato and dice into small cubes. Finely dice the red onion and mix with the tomato and basil.  Add the olive oil and vinegar. Season to taste.

Place the limes onto the char grill, cut side down, and score till blackened.

Salt the skin of the Barramundi fillet and place skin side down in a hot pan so the skin gets nice and crispy. Cook for 3–4 minutes on each side.  You may need to finish in the oven depending on the thickness of the fish.  Remove from the pan and rest for a few minutes.Place the fish on the plate skin side up and dress with the tomato salsa, garnish with the burnt lime half. If you’d like to dress it up, add a simple micro salad of olive oil-dressed watercress.